Sunday, July 25, 2010

chocolate, chocolate cookies

The outside of this cookie does not crunch, but holds within it's walls a rich, decedent center. Though I toasted the pecans, there is so much chocolate that the pecans are included mainly for texture and not flavor. I would add a touch of espresso powder; however, they are delicious just as the recipe is written.

The cookies puff a bit in the oven, then fall and crack when removed from the oven.

I froze some of the cookie dough in #50 scoop ball size. I believe, if possible, the cookies taste better and bake better out of the freezer.

These will be a win-win with all your chocolate lover friends and family.

About Me

food photographer, office manager, weekend baker
At any time, I'm probably reading three books...one for fun, one about cooking, and one photography book.
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